磷酸盐对枸杞汁饮料稳定性的影响  

The Effect of Phosphates on the Stability of Chinese Wolfberry Juice Beverage

作　　者：赵建云[1] 胡国伟[1] 金苏英[1] 单胜艳[1] 吴伟都[1] 余腾斐 ZHAO Jian-yun;HU Guo-wei;JIN Su-ying;SHAN Sheng-yan;WU Wei-du;YU Teng-fei(Research and Development Center,Hangzhou Wahaha Group Co.Ltd.,Hangzhou 310018,China)

机构地区：[1]杭州娃哈哈集团有限公司研发中心

出　　处：《饮料工业》2019年第4期1-5,共5页Beverage Industry

摘　　要：为改善枸杞汁饮料的稳定性,以枸杞原汁为原料,优选饮料工艺与配方,添加三聚磷酸钠、六偏磷酸钠两种磷酸盐,分别进行磷酸盐不同添加量实验,通过感官评价、恒温高温油浴实验、流变性能测试,分析磷酸盐对枸杞果汁饮料的稳定性的影响。实验结果表明:稳定剂添加量为3‰,六偏磷酸钠的添加量为0.05%时,枸杞果汁饮料的口感和稳定性较佳。In order to improve the stability of Chinese wolfberry juice beverage, the technology and formula of Chinese wolfberry juice beverage were optimized by using Chinese wolfberry pulping raw juice as raw material. Sodium tripolyphosphate and sodium hexametaphosphate were added to the beverage. The effects of phosphates on the stability of Chinese wolfberry juice beverage were analyzed by sensory evaluation, high temperature oil bath test and rheological property test. The results showed that the taste and stability of Chinese wolfberry juice beverage were better when the addition of stabilizer was 3‰ and the addition of sodium hexametaphosphate was 0.05%.

关 键 词：枸杞汁 磷酸盐 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]